Vaccosu - Menu

"It appears I am the first to write a review in English! Ok, here goes... I found this place on the internet when I was researching some places to go while staying in a nearby hotel for a week at the end of September. It is called an 'agriturismo ' which is a working farm, and the owners do accommodation, and sometimes meals, where everything you eat has been raised, grown, or home made on the farm. It 's on the back road to Sant 'Antonio, just near the village of Priatu, and not difficult to find, but you have to drive along a very bumpy farm track to get to the restaurant room. The owners are Piero and Piera, (what are the chances ? a couple who appeared to be in their late sixties, very welcoming, she spoke a few words of English, he didn 't speak any, but it wasn 't a problem. We were a little daunted to find we were the only ones dining that night (our hotel receptionist had booked for us but it wasn 't a problem for our hosts. Piera cooked everything in the kitchen, and Piero served us, with lots of gestures and sounds, and explained how it had all been grown, or reared, or made by him and his wife! There was a set menu, and the starters consisted of 7 different dishes, including cold meats (salami, prosciutto etc all from the farm , zucchini in batter, pickled courgettes, ricotta cheese drizzled with honey (all from the farm, and all made by Piero , artichokes, sheep 's cheese, and 'mazza frissa ' which was a weird kind of solid porridge (can 't describe it any other way! . There was enough on these plates for 4 people, but we did our best! First course was 3 dishes Zuppa Gallurese (not soup, but a cross between lasagna and bread and butter pudding! , ravioli with ricotta cheese, and gnocchi with home made tomato sauce. Even the pasta they make themselves. Again enough for 4 people. By this time I was full, but along came the second course, 3 dishes again, roast pork with the thickest crackling I 've ever seen, and pork sausages, all made (or I should say the pigs were reared by Piero on the farm. I had to leave my partner to soldier on valiantly, and eat as much as he could, as I really couldn 't eat any more, except some of the smallest, sweetest tomatoes ever, just magic. Pudding as if you needed any was seadas, a Sardinian speciality, like a fritter stuffed with cheese and again drizzled with honey. My partner had an espresso, then Piero appeared with some bottles of (home made, of course Limoncello, and the local Myrtle fruit liqueur. I opted for the Myrtle, as I know what Limoncello does to me, and both of them blew our socks off, literally!!! It gave me a croaky voice for the rest of the evening... Having said all this, it was the most amazing experience, that I think you wouldn 't get in many other places, and it was definitely the kind of very old type of Sardinian food that grandmothers used to make, and is probably not seen any more. All of this food and drink, which included red wine (made by Piero and water, cost us 30 euros each !!! Wow! We were so glad we made the effort and went for this experience. It was one of the most amazing dining experiences we 've ever had. If you want to try something really different, and typical of 'old ' Sardinia, then Vaccosu is the place for you. Do try it, but if you book for 4 people, tell them it 's only for 2, unless you have gargantuan appetites, cos we couldn 't eat it all, and we did try!!! Grazie Piero e Piera, e bravo !!!"